Caramel Plum Pancakes

1. 1

   Gently heat 2 tbsp of the sugar in a heavy-bottomed frying pan until dissolved. Increase the heat and let the liquid bubble, without stirring, until golden and caramelized. Add 1/2 cup water, plums and cinnamon stick and simmer for 3-4 mins until the caramel has dissolved. Mix the cornstarch into a paste with a little cold water and add to the plums. Bring to a boil, stirring, then simmer for 1-2 mins. Leave to cool.

2. 2

   Place the flour and a pinch of salt in a bowl and gradually whisk in the milk and the egg yolks. Stir in the raisins. In a separate bowl, whisk the egg whites until stiff using an electric hand mixer then gradually whisk in 2 tbsp of the remaining sugar. Fold the egg whites into the batter.

3. 3

   Heat 1 tsp of the butter in a large heavy-bottomed frying pan. Pour in half of the batter and cook over medium heat for 3-4 mins until the base of the pancake is set and golden. Use a spatula to flip over the pancake and cook for another 2-3 mins until set and golden. Break the pancake into pieces, add another tsp of butter and sprinkle half of the remaining sugar over the pancake stirring until golden brown all over. Transfer to a heatproof plate and keep warm in a low oven while cooking the second pancake with the remaining butter, pancake batter and sugar.

4. 4

   To serve, divide the baked pancakes between four warmed plates and dust with powdered sugar. Spoon some of the plum compote on top and serve decorated with mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.